This 30-Minute Creamy Pumpkin Soup is the ultimate fall comfort food. It’s rich, velvety smooth, and filled with warm, cozy flavors that will truly satisfy you. Made in just one Dutch oven, this soup is easy to prepare by layering aromatics, vegetables, and spices before blending it all with pumpkin puree and cream. It’s a delicious and simple recipe that will warm you up on a chilly autumn day.
To make this soup vegan, simply use vegetable broth and coconut cream instead of chicken broth and heavy cream. You can also customize the heat by adjusting the amount of cayenne pepper. And if you want to make your own pumpkin puree, simply roast a small sugar pumpkin until fork-tender and blend the flesh until smooth.
For serving, pair this creamy pumpkin soup with a salad or sandwich for a complete meal. Store any leftovers in the refrigerator for up to 3 days or freeze for longer storage. Enjoy this delicious soup that is perfect for the fall season!
Ingredients:
- Onions & garlic
- Carrots
- Herbs & spices
- Chicken broth
- Pumpkin puree
- Heavy cream
- Pepitas
Instructions:
- Heat olive oil in a Dutch oven or pot and sauté onions until soft.
- Add garlic, carrots, herbs, spices, and broth. Simmer until carrots are tender.
- Blend the soup until smooth, then return it to the pot and simmer.
- Stir in cream and top with pepitas before serving.
Nutrition Information:
Calories: 211 kcal, Carbohydrates: 25 g, Protein: 6 g, Fat: 12 g, Fiber: 8 g, Sugar: 10 g
Photography: Photos taken by Erin from The Wooden Skillet.
